Wild sea bass on white bean casserole, braised gem lettuce and Morecombe Bay shrimp. The wild sea bass is from the coast of France.
A garden salad made to look like a mini vegetable patch complete with edible soil consisting of quinoa, Ryvita biscuits and hazelnuts.
Foie gras and chicken liver pate, topped with chicken skin crumble to be scraped up with lotus root crisps.
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More photos
Wild sea bass on white bean casserole, braised gem lettuce and Morecombe Bay shrimp. The wild sea bass is from the coast of France.
Chicken and foie gras with wild mushrooms, fregola porridge (middle) and wild mushroom consomme (left).
Squid ink crackers (top) and sea bass brandade and gingerflower chutney with savoury tuille (bottom).
Hokkaido scallop with Keta caviar in a lime and fine herb beurre blanc sauce.
Stanbroke Signature Black Angus tomahawk with terrine chips, roasted vine tomatoes with fine herbs and truffle salad.
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